MICROBIOLOGY OF MEAT CURING .2. CHARACTERISTICS OF A LACTOBACILLUS OCCURRING IN HAM CURING BRINES WHICH SYNTHESIZES A POLYSACCHARIDE FROM SUCROSE

被引：9
作者：
DEIBEL, RH
NIVEN, CF
机构：
来源：
APPLIED MICROBIOLOGY | 1959年 / 7卷 / 03期
关键词：
D O I：
10.1128/AEM.7.3.138-141.1959
中图分类号：
Q81 [生物工程学（生物技术）]; Q93 [微生物学];
学科分类号：
071005 ; 0836 ; 090102 ; 100705 ;
摘要：
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页码：138 / 141
页数：4
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